Here is the recipe I created for the rice dish I served with my Mexican casserole…
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| Rice is NICE… |
MEXICAN RICE DISH
2 T. Olive Oil
1 C. rice
1 15 oz. can fire-roasted tomatoes
1 beef bouillon cube
1/2 to 1 C water (as needed)
1/4 C heavy cream, or half and half or milk…whatever you have!
METHOD
Heat oil in saucepan. Dump in uncooked rice and stir for several minutes to toast. Dump in canned tomatoes, the bouillon cube and 1/2 C. of water. Stir and put lid on pan. Cook on a low to medium simmer for about 10-15 min. or until rice is al dente. Remove from the heat and stir in cream. Mix well and place double layer of paper towel over pan and replace lid. (This allows the rice to dry out and not become sticky and gluey.) Let sit for about 5 min. Stir again and if too dry add more milk/cream. Let sit a few more minutes and serve!
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| Dinner is Served… |
The reason I added the cream was…
A. I had some heavy cream to use up.
B. The fire roasted tomatoes were too spicy for my taste and the cream cooled it down.
C. ALL OF THE ABOVE
(Correct Answer? C!)
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